Could I go one week without posting a recipe involving pumpkin? The answer is no. I think pumpkin is my current favorite vegetable. It’s all I can do to not incorporate it into every meal and snack.
These cookies were inspired by Health Nut Julie’s What I Ate Wednesday then adapted from the recipe she used from The Detoxinista’s Pumpkin Pie Cookies. So thank you to both for being such a delicious inspiration. They are vegan + paleo. I was actually using them for pre-run fuel in the mornings last week after running out of energy bites and not having any peanut butter or almond butter to make more. (The struggle is real.)
I gave some to my friend Emily to taste-test (by the way, Happy Birthday Em!!) and she sent me a text later saying “I appreciate a cookie that tastes like cookie dough”. I do too. That’s why I doubled the pumpkin in this recipe & undercooked them. If you want a firmer cookie, use the original recipe.
Pumpkin Chocolate Chip Cookie Dough Cookies
What you’ll need:
1 cup almond butter (I used my homemade vanilla almond butter)
1 cup pumpkin puree
1/4 cup maple syrup
1/4 cup carob chips
2 tsp vanilla extract
1 tsp cinammon
1 tsp pumpkin pie spice
dash Himalayan sea salt (you can use real salt if you aren’t a snob like me… but buy/use Himalayan sea salt, it’s SO much better for you)
What to do:
Preheat oven to 350 degrees. Mix all the ingredients together except the carob chips with a wooden spoon. Mix in carob chips. Use a cookie scooper thing to make 1 inch dough balls on a cookie sheet lined with parchment paper. Bake for 15 minutes for doughy cookies, 18 minutes for firmer cookies. Try not to eat the entire pan at once.
Just eat whatever is left in the bowl as cookie dough. It’s totally safe to eat since there aren’t an eggs. Not that that stops anyone normally.
Chat with me:
What are your pretentious food habits?